White Bread Nutrition

The Swiss government has been aware of the dangers of eating white bread for decades and in order to get its populace to stop eating it, Switzerland has placed a tax on the purchase of white bread. The tax money is given to bakers to reduce the price of whole wheat bread to encourage people to switch. The Canadian government passed a law prohibiting the “enrichment” of white bread with synthetic vitamins. Bread must contain the original vitamins found in the grain, not imitations. Essentially, white bread is dead bread. Frequently, consumers are not told the truth about this and so called “enriched” flour.

Why is the color of white bread so white when the flour taken from wheat is not? It's because the flour used to make white bread is chemically bleached, just like you bleach your clothes. When you are eating white bread, you are also eating residual chemical bleach. Flour mills use different chemical bleaches, all of which are pretty bad. Here are a few of them: Oxide of nitrogen, chlorine, chloride, nitrosyl and benzoyl peroxide mixed with various chemical salts. One bleaching agent, chloride oxide, combined with whatever proteins are still left in the flour, produces alloxan. Alloxon is a poison and has! been used to produce diabetes in laboratory animals. Chlorine oxide destroys the vital wheat germ oil. It will also shorten the flour's shelf life.

Good Nutrition: You won't find it In white bread. In the process of making flour white, half of the good unsaturated fatty acids, that are high in food value, are lost in the milling process alone, and virtually all the vitamin E is lost with the removal of wheat germ and bran. As a result, the remaining flour in the white bread you buy, contains only poor quality proteins and fattening starch. But that is not the whole story as to the loss of nutrients. Here are some other statistics about the huge loss of nutrients when white bread is made:• About 50% of all calcium is lost • 70% of phosphorus• 80% of iron• 98% of magnesium• 75% of manganese • 50% of potassium and• 65% of of copper is destroyed when white bread is made.• 80% of thiamin, 60% of riboflavin, 75% of niacin, 50% of pantothenic acid. • About 50% of Pyridoxine is also lost.
Scientific study has confirmed what the swiss have known for years these horrific numbers are the results of a study run by the university of california, college of agriculture. It is obvious! , from what we have learned, that white bread should be avoided. Whole wheat, rye and grain breads made with whole wheat flour are a better way. It is a good idea to always read the labels and never buy foods that contain artificial flavors, colors, bleached flour, preservatives, hydrogenated or partially hydrogenated oils.